Chicken Asparagus Quiche
Treat your guests to a tasty dinner with this cheesy quiche that’s made with asparagus and chicken.
Ingredient
- 2 1/2 cups Gold Medal™ all-purpose flour
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 3 tablespoons cold water
- 8 eggs
- 1 container (8 oz) sour cream
- 2 cups milk
- 2 teaspoons dried minced onion
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground red pepper (cayenne)
- 2 cups chopped cooked chicken
- 1/2 cup chopped red bell pepper
- 1 box (9 oz) frozen asparagus cuts, thawed, drained
- 2 cups shredded Swiss cheese (8 oz)
Direction
- Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon salt and the oil with fork until moistened. Sprinkle with cold water, 1 tablespoon at a time, until all water is absorbed. Gather pastry into a ball. In ungreased 13x9-inch (3-quart) glass baking dish, press pastry in bottom and up sides to within 1/2 inch of top of dish. Bake 12 to 15 minutes or until golden brown.
- Meanwhile, in large bowl, beat eggs, sour cream, milk, onion, 1 teaspoon salt, the nutmeg and ground red pepper with wire whisk.
- In partially baked crust, evenly layer chicken, bell pepper, asparagus and cheese. Carefully pour egg mixture over top.
- Reduce oven temperature to 325°F. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.
